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Another dish mainly made up of pantry items, plus 600g of mutton leg steaks which are always very affordable at the local supermarket – sometimes around $5 a kilo. As per my usual Chinese stir-fry method, the mutton was very finely sliced against the grain while very cold – actually not quite fully defrosted – as this helps achieve a very fine slice. The slices were then mixed into the mystical veleveting mixture for true-to-Chinese-takeaway authenticity. Here’s the full recipe – note: you could also use beef, chicken, lamb or pork for this recipe instead of mutton.

Once again we took advantage of the very cheap turkey hindquarters that are currently overflowing from the freezers at our local supermarket. They are now flogging them off for AU$6.27 for a 2kg hindquarter. Today we cooked it up Chinese-style. It was so simple that it’s not really a recipe, more just a concept. However, it does taste great and you’ll have leftovers for future lunches.

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Not much to say here. This was simply steak and vegetables, quickly fried, and tossed through a combination of sauces. Served with steamed rice it was a tasty and quick early dinner. Another great summertime meal idea! The recipe goes something like this…

Here in Perth you often see Soya Chicken hanging in the windows of Chinese BBQ shops and Asian foodhall stalls. The secret of Chinese Soya Chicken is the soy sauce broth or Master Sauce which it is simmered in. Chinese cooks reuse the same broth over and over again after reboiling, straining out and replacing the aromatic components. Over time more meat stock is imparted into the broth and its richness is continually enhanced.

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This is one of our favourite dishes. We usually buy it at food halls as ‘Hainanese Chicken Rice‘, but it’s also fun and relatively easy to make at home. The first time I tried this was in Malaysia, ordered by my Mum via hotel room service. The first time the other half of space wildschwein tasted it was at a food hall in Fremantle. We’ve all loved it ever since.

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This a quick dish thrown together for ‘linner’ today (not quite lunch, not quite dinner). It was made out of 3 pork chops that were de-boned and cubed. It tasted healthy, and included a few of those peas we picked the other day. Not quite as fluorescent as the Chinese restaurant standard, but just as tasty!

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This is our version of the Chinese restaurant standard ‘Mongolian Lamb’. As you can probably tell from the title of this post, we used mutton, but you could certainly use lamb or beef if you prefer. Like one of our other Chinese posts, the secret to the tender, succulent meat, lies in the velveting preparation of the meat. Although it’s more authentic to use onions alone, we used carrots, celery, onion, broccoli stems, peas and Chinese mushrooms. You could, though, use any vegetables that you have on hand.

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Here is a delicious braised Chinese dish using dried shiitake mushrooms. Easy to prepare and tasty as well, this light dish can be served with either rice or noodles. We used chicken thighs with the skin on and bones in, but you could use any cut of chicken, really, such as drumsticks, wings, boneless thighs and breasts. This was a very economical dish to make – the chicken only cost us AU$3.08 for 8 thighs! Tip: scour your local supermarket’s meal isle on a Saturday afternoon for reduced priced meat. Enjoy!

Have you ever tried to cook Chinese food at home and felt disappointed with the results? Did you ever say to yourself ‘Why can’t I make it like they do at the Chinese Takeout?’ Well, keep reading. Here we will reveal a little on how to prepare stir-fry ingredients in a way that will, when cooked, taste just like the real thing (Sorry for sounding like an infomercial, but it just tastes so good!).